Cinnamon and caramel flan

Indulge in this mouth-watering dessert that bursts of cinnamon and caramel flavours.

What you will need

1 litre milk

2 cinnamon sticks, crumbled

4 cloves

1 2/3 cups (370g) caster sugar

12 eggs

1 tsp vanilla extract

1/2 cup (125ml) sweet sherry

1/4 cup (40g) sultanas

4 wide strips of lemon rind

1/4 cup (40g) blanched almonds, halved, roasted

1/4 cup (40g) pine nuts, roasted

Note

Make this recipe 1 day before serving.

Step-by-step

1.

Place milk, crumbled cinnamon sticks and cloves in a saucepan and slowly bring almost to the boil over medium heat. Remove from heat and leave to infuse for 30 minutes.

2.

Preheat oven to 160˚C. Meanwhile, place 1 cup sugar and 1/3 cup water in a heavy-based saucepan. Cook, stirring, over low-medium heat until sugar dissolves and mixture boils then simmer without stirring until a dark caramel forms. Immediately pour over base of a deep, 25cm round cake tin then leave to cool.

3.

Whisk eggs, vanilla, 1/2 the sherry and remaining sugar in a large bowl until combined. Add milk mixture and whisk to combine. Strain combined mixture over caramel in tin. Place tin in a large roasting pan. Pour in enough boiling water to come 1/3 way up side of tin then bake for 45-50 minutes or until just set. Remove pan from water bath. Cool to room temperature then refrigerate overnight. Soak sultanas and lemon rind in remaining sherry overnight.

4.

To serve, invert flan on to a 30cm plate with a lip (to collect syrup). Scatter with soaked raisin mixture and nuts.

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